How to clean dried clams?

For easy storage, many people dry fresh razor clams, which makes them convenient for storage and cooking. Before cooking dried clams, they need to be soaked and cleaned, otherwise there will be a lot of mud and sand in the clams, which will greatly affect the taste.

How to clean dried razor clams:

Use chopsticks to separate the clams from the bottom of the basin. Because the clams are always in the center of the basin, the sand they spit out will sink to the bottom. The water sucked in by the clams suspended in the middle will be clean. When buying clams, ask the owner for some sea salt and dissolve it in clean water to create the taste of sea water.

Then put two chopsticks that are not often used in the basin to prevent the small basket from sinking to the bottom. Finally, put the colander full of clams on it to soak. Then add a few drops of sesame oil. After 2-3 hours, you will see a lot of dirty things at the bottom of the basin. After the clams have spit out the sand, scrub them repeatedly with light salt water to wash away the dirt on the shells and drain the water.

practice

1. Soak the dried clams in clean water for half an hour, rinse them to remove dust and sand, and steam them directly in a steamer for 20 minutes until cooked.

2. Slice the ginger, chop the green onion, and peel the garlic.

3. Put 3 tablespoons of oil in the pan, heat it to 70% hot, add the steamed dried clams and fry for 2 minutes, remove and set aside.

4. After turning to low heat, add Sichuan peppercorns to the remaining oil in the original pot and stir-fry until fragrant (also to make the Sichuan peppercorns less numbing), add the whole small pointed peppers (I didn’t dare to cut them because they were too spicy, so if you like a spicier taste, cut the small pointed peppers) and chopped green peppers, and also push the onions, ginger and garlic into the pot and stir-fry.

5. After all the ingredients are mixed (2 minutes), add the fried dried clams, soy sauce, sugar, and cooking wine, stir-fry for a while until the flavors are absorbed and then serve.